Hawaiian Mochiko Fried Chicken Plate
Hawaiian Japanese-American tradition reading boneless chicken thighs marinated in shoyu, garlic, and ginger then coated in mochiko sweet rice flour and deep-fried for a crisp shatter, plated with sticky rice, macaroni salad, and a wedge of pineapple for the local plate lunch.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 480g chicken thighs into 4cm pieces. Mince 6 garlic cloves and grate 2 tbsp fresh ginger. Grate 60g carrot, thinly slice 40g scallion, and slice 240g pineapple into bite-size wedges. Rinse 180g rice. Cook 120g macaroni in salted water over high heat 8 minutes until tender, drain, rinse cold, toss with 1/4 cup mayonnaise, 2 tsp rice vinegar, carrot, and 0.5 tsp salt; set aside.
Build 1
Whisk together 6 tbsp soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 2 tbsp sesame oil, minced garlic, ginger, half the scallion, and 2 eggs. Add chicken pieces, toss to coat, marinate 15 minutes at room temperature.
Simmer
Bring 180g rice and 400ml water to a boil in a medium pot over high heat 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs completely and rice is tender.
Build 2
Sift 120g mochiko flour and 60g cornstarch together in a wide bowl with 0.5 tsp salt. Lift chicken from marinade, let excess drip off, dredge each piece in flour mixture until evenly coated. Rest on a rack 5 minutes.
Fry
Heat 960ml neutral oil in a heavy saucepan over medium-high to 350°F (175°C) for 5 minutes. Fry chicken in two batches 3–4 minutes per batch, turning once, until deep golden and floating. Lift to a paper-towel-lined rack.
Plate
Mound cooked rice on each plate, pile mochiko chicken alongside, set macaroni salad and pineapple wedge alongside, scatter remaining scallion over the chicken. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.